- 2 large strips of fresh orange peel
- 1 cinnamon stick
- 8 bags black tea
- 1 cup granulated sugar
- 6 quarter-size coins peeled fresh ginger, coarsely chopped
- 6 sprigs fresh mint, plus more for garnish
For the tea: Combine 8 cups of water, the orange peel and cinnamon sticks in a large saucepan. Place over low heat and bring to a boil. Add the tea bags and shut off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea (don't remove the cinnamon sticks or the orange peel yet).
For the syrup: Add 1 cup of water, the sugar and the ginger to a small saucepan, and bring to a boil without stirring, over low heat. Once the contents of the pot come to a boil, shut the heat off. Tear the mint leaves and stalks into small pieces and drop into the syrup. Allow the syrup to come to room temperature, about 20 minutes. Strain and discard the solids.
Strain the tea into a pitcher. Add the ginger-mint syrup according to your taste buds, stir and serve in a tall glass over ice, garnishing with some fresh mint if you like. Sip languorously.